Description
These soft chocolate cookies are rich, fudgy, and loaded with semisweet chocolate chips for an indulgent treat. Easy to make and perfect for satisfying any chocolate craving, these cookies bake up soft and chewy with a deep cocoa flavor balanced by the sweetness of sugar and vanilla.
Ingredients
Scale
Wet Ingredients
- 1 cup butter, softened
- 1 1/2 cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 2/3 cup cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 2 cups semisweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s hot and ready for baking the cookies evenly.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and white sugar together until the mixture is smooth and creamy, which helps incorporate air for a tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time to create an even mixture, then stir in the vanilla extract for added flavor depth.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt to distribute the leavening and seasoning evenly.
- Mix Dry into Wet: Gradually add the dry mixture to the butter mixture, stirring until just combined to avoid overmixing which can toughen the cookies.
- Fold in Chocolate Chips: Gently fold in the semisweet chocolate chips to distribute them evenly throughout the cookie dough.
- Shape Cookies: Drop rounded spoonfuls of the dough onto ungreased cookie sheets, spacing them apart to allow for spreading.
- Bake: Bake in the preheated oven for 8 to 10 minutes, or until the edges are set but the centers remain soft to achieve the perfect chewy texture.
- Cool: Let the cookies cool slightly on the cookie sheets for a few minutes before transferring them to wire racks to cool completely, which helps them firm up without becoming hard.
Notes
- For softer cookies, do not overbake; remove them when edges are set but centers look slightly underdone.
- You can substitute butter with margarine or a vegan butter alternative for dietary preferences, although flavor and texture may vary.
- Use parchment paper on the baking sheets for easier cleanup and to prevent sticking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For extra richness, add a teaspoon of espresso powder to enhance the chocolate flavor.
